Posted by Ripper X on July 13, 2003 at 22:48:52:
Howdy Gentle Readers. I had something special planed for today's post; actually I've been working on it for a while now but unfortunately things kept coming up. I should have it ready for you tomorrow but in the mean time, some of the most erotic tales are in places that one normally wouldn't look, or allow themselves to look. QUICK!!! Look around and make sure that nobodies watching you read your Sick Snuff Porn! If I wasn't a paranoid mother fucker I'd say that there is some kind of funny business going on in this tale but its probably just me. If anybody asks just tell them that your reading Sports.
ENJOY!
-RIP
Several boys were on display for the chef's selection. Previously rounded up from the street they stood before him naked. Their hands were bound behind their backs, their feet were shackled, black hoods covered their heads and faces. Velvet cords were wrapped tightly around the base of their cocks. Their cocks were erect and engorged. A leather thong was attached at the base of each of their ball sacks forcing the balls tightly against the skin thus plainly displaying the size and texture of their balls. A label hung from each of the boy's cocks giving their name, age, weight, and height. For tonight's special dinner, the chef selected a __ year old boy about 5'3 110 pounds with a 5 inch cock and large balls. The chef worked for a very exclusive restaurant, catering to a select clientele, and he selected the perfect boy for tonight's client. The client would help the chef in the preparation of the boy.
At 3:00, the client arrived. The chef led him to the kitchen were he briefly outlined the requirements for the preparation of his own special boy. The boy was then delivered by several attendants who placed him sitting up on a large metal, preparation table located in the center of the kitchen. The table was outfitted with several drains. Adjustable tie downs were conveniently located on the corners of both ends of the table. The boy's feet were then tied to the tie downs located at one end of the table. His legs were stretched open forming a V-shape. The boy's hands were still tied behind his back. The hood was then removed from the boy's head. The Boys' eyes were filled with fear. He had received no explanation as to why he was here. A gag still covered his mouth. The velvet cord was still attached at the base of the cock which was still hard and engorged dripping precum. The leather thong around the base of the ball sack had been removed allowing his large balls to hang freely. After completing their task, the attendants left, securing the large metal door behind them. Only the boy, the chef, and the client would be allowed in the kitchen while the boy was being prepared. The kitchen was completely soundproofed.
The chef now removed the boy's gag. The boy immediately began to cry and carry on. The client and the chef began to remove their clothing. Their excitement and anticipation showed in their raging erections, as they stood before the boy naked. The chef now placed his hand on the boy's shoulder and rubbing his back gently, he explained to the boy what was going to happen to him. The boy flooded him with questions to which he replied honestly and completely. The boy's eyes filled with terror as he began to shake with fear and cry softly. The chef offered him a liter of brown sugar and herbs mixed with warm, red wine. He explained to the boy that the wine would calm him down and relax him so that the inevitable events of the next couple hours would be less painful. The chef untied the boy's hand. The boy took the offered drink . Quickly he drank the mixture that had been offered him. When he finished the drink, he struggled against his bonds trying to break free. Wildly swinging his arms he tried to strike the chef. The chef calmly explained to him, that even if he escaped his bonds, there was nowhere to go. The doors were locked from the outside. And would not be opened till 7:00 PM. The chef and the client grabbed the boy's arms and quickly tied them to the corners of the table. The boy was now spread-eagled lying face up on the table. The boy began to scream. The chef slapped the boy across his face, silencing him. The chef now explained to the boy that they were going to shave and tenderize him. And that he best be still, or that they might cut him accidentally. With those words, the chef began to spray the boy down with warm water. With the help of the client, the chef spread shaving cream on the boy. With several straight edged razors, the client and the chef completely denuded the boy. The client had the privilege of shaving the genital area . The client tasted the boy's cock, greedily licking the precum which was slowly dripping down from the head. He was careful not to disturb the velvet cord still attached to the base of the cock. The boy began to moan from the client's attentions.
When the shaving was complete, again the chef sprayed the boy down with warm water. With a large towel he dried the boy off completely. He then took several oak paddles of different sizes from the wall. He explained to the boy that they were not going to beat him, only tenderize him. The effects of the wine were beginning to affect the boy who was now only moaning quietly. With the client' assistance, the chef began to gently, but firmly, beat the boy from head to foot, using different size paddles for different areas of the body. If the beatings became to severe, the boy would cry out and complain from the pain. The chef used the boy's reactions to determine the intensity of the tenderizing. When the boy began to glow a bright red, the chef with the assistance of the client, turned the boy over and began to tenderize his back side paying especial attention to the buttocks and thighs.
When the boy was completely tenderized, the chef and the client turned the boy over on his back. The beatings had not been painful and had actually relaxed and stimulated the boy. The wine was beginning to take affect and before proceeding the chef offered the boy another liter of the wine mixture which he greedily drank in several large gulps. The chef than made sure that the boy was completely immobilized in a spread-eagled position. He inserted a specially constructed balloon catheter into the boy's engorged cock. The plastic catheter was heavily lubricated and slid easily into the piss slit. The chef removed the cord from the base of the cock and pushed the catheter pass the base of the cock about two inches. He then slowly pumped it up. It was devised to stretch the urethra without tearing it. It would provide additional space for the stuffing which would fill the cock and urethra. During the process of expanding the urethra the boy was in considerable pain which quickly passed once the expansion was complete. The chef and the client took a well-deserved break with the catheter inserted at its full expansion. After about 30 minutes, the pressure on the catheter was released and it was slowly removed from the cock. A metal plug about 1 inch in length was inserted into the piss slit. The bottom of the plug fit just below the base of the head of the cock. The head of the plug sealed the opening of the piss slit. The chef now warned the boy that the next procedure might be a little painful. The boy was already crying softly from the pain. The chef gently massaged the boy's stomach and abdomen calming him down. He then took a small glob of honey and spread it over the head of the cock. With the help of the client he pulled the foreskin up and over the head. With a sewing needle and metal thread, he secured the foreskin shut. The boy was pulling at his bonds trying to escape the pain. He screamed each time the needle penetrated his foreskin. The chef now took a metal clamp and slid it over the head of the cock. Slowly he tightened it until it secured itself against the metal plug on the inside of the cock. The boy's cock was now completely sealed. The pressure on the cock forced it to become engorged and fully erect. The chef had allowed room in the foreskin for the cock to expand tightly against the sewn tip. The chef now told the boy that he was going to stuff his cock with a delicious filling. All types of horrible images raced through the boy's mind, but the actual procedure was actually fairly painless. A cock stuffing system had been designed by one of the engineers who frequented the restaurant. The system consisted of a hypodermic needle attached to a tube connected to a vacuum pump. The outlet of the pump drained into a large pan. The pump had a reverse switch. The chef located the boy's bladder. He inserted the needle through the skin into the bladder. The boy thought that this was just the beginning of incredible pain and he started screaming. However, once inserted, the pump was turned on and the bladder was quickly drained of its contents. The warm, yellow fluid filled the pan. Soon the flow was only a dribble. The chef removed the pan, and replaced it with a container filled with brown sugar mixed in warm, red wine with select seasonings. He pressed the reverse switch. Quickly the bladder was filled to overflowing with the mixture. The pressure on the bladder and the warmth of the wine caused the boy to release his bladder. The delicious filling soon filled the sealed and engorged cock. The wine further relaxed the boy, helping to numb the pain further. The chef now offered the client a refreshing glass of yellow nectar still hot from the warm center of the boy from which it was taken. Together they savored it, drinking deeply.
The boy was now becoming more docile as the wine administered in various ways began to take affect. Easily the client and chef removed the restraints from the boy, turned him over and rescued him to the metal table. He was unable to make much resistance and was losing interest in fighting the inevitable. Tying his hands to the top of the table, the chef and the client pushed the boy's feet up so that his knees were under his stomach and his ass was in the air. The chef tied the feet to the loops in the middle of the table. The boy was supported on his knees. The chef now pushed down on the knees, pulling them to the sides as far as they would go. He secured them there. He began to apply a series of warm water and soap enemas. He continued until the boy could only expel clear liquid. He then filled the boy with a mixture of warm red wine with herbs and seasonings. He plugged the boy's butt and allowed the mixture to sit for 10 minutes. The client and the chef took a short cigarette break, joking with the boy about his tasty filling. The wine loosened up the boy's butt and provided a mild anesthetic for the tasks ahead. The boy could feel the warming, numbing affects of the wine spreading through his lower intestines. He began to giggle, imagining himself in all types of silly casseroles. The chef now removed the butt plug and the wine mixture was quickly expelled. The client had a special duty to perform. A pillow was placed behind the boy's butt. The client mounted the boy as his cock penetrated deeply into the bowels of the boy, He fucked the boy vigorously. He had been planning this day for weeks and had remained celibate for this occasion. As he fucked the boy, he reached down and gently massaged the boy' s cock, increasing the jerking as he quickly reached a massive orgasmic high shooting wad after wad deep into the boy, even as the boy shot his wad again and again into his own sealed and stuffed cock. The cum mixed with the brown sugar and wine stuffing thickening and enriching it. The boy was as high as he had ever been in the midst of a gigantic orgasm that seemed as if it would never end. Finally the client collapsed on top of the boy, spent and exhausted. After several minutes of pure ecstasy, he climbed off the table and sat down in a chair, as the chef continued the preparations.
The chef prepares the boy for the impaling chair. He inserts an eight inch Teflon coated steel plug into the boy's butt. It is 21/2 inches in diameter with a hollow center. A removable rubber tip provides easy insertion. A string is attached to the tip so that when the plug is inserted completely, it can be pulled out through the center of the plug. The plug is designed to provide support for the impaling rod. The end of the plug will lock into the base of the impaling chair preventing the boy from moving. The chef with the assistance of the client unties the boy completely from the metal table. He is groggy from the wine and intense sex, giggling and carrying on. The butt plug prevents him from moving very fast. The chef and the client carry him to the impaling chair. This chair was designed by several of the engineers who frequent the restaurant. It resembles a high backed kitchen chair. Their are several openings in the seat of the chair. The butt plug locks into one of the openings preventing the boy from moving. The client ties his feet to the base of the chair. The chef pulls the boy's arms up and back tying them to the back of the chair. The chef then ties the boy securely into the chair with the straps that fit around his chest, stomach, and abdomen. The boy's ballsack fit naturally in the other opening in the seat. A rubber diaphragm at the top of the opening closes around the ballsack preventing the balls from retreating into the abdomen. Within the opening each ball sits on a suction cup which gently sucks it's treasure into position. When all is ready the machine emits a beep. The chef presses the first switch. A hypodermic needle penetrates each of the balls. A warm mixture of brown sugar and spices dissolved in red wine is pumped forcibly into the balls where it mixes with the sperm. The balls swell from the pressure, lying heavily in the sack. Another needle penetrates the ballsack itself filling it completely full of the same mixture surrounding the balls with the thick, syrupy confection. The ballsack expands from the pressure of the fluid until the skin is tight. The needles in the balls now penetrate through the balls into the tubes that connect the balls to the prostrate. The mixture is forced through the tubes into the prostrate, mixing rapidly with the cum stored in the prostrate, filling the prostrate completely. The needles then withdraw. The whole operation has taken only a couple of seconds. At this unexpected intrusion the boy cries out in pain and terror. His body shudders and spasms. His engorged and sealed cock jerks. Unexpectedly, in the midst of the pain, he cums again and again shooting the sweetened, thickened cum into his sealed cock. Pain slowly gives way to a warm, numbness as the wine in the mixture takes affect. He is exhausted as he sits in the chair. The chef now details the remaining procedure. The boy is too tired to react. The chef presses another switch which releases the rubber diaphragm which has held the ballsack in position. He runs a metal strap from around the back of the boy, tying the cock and ballsack up and against the boy's abdomen. He raises a tray from the base of the chair. The tray fits under the boy's chin and as he raises it up, the boy's head is pushed back as far as it will go. The chef tells the boy to open his mouth wide, so that his teeth will not be broken. The chef turns on the electronic impaler. The back of the chair has scanners which examine the location of the boy's internal organs and minutely shift the position of the impaling rod as it penetrates the boy's body. Swiftly the rod enters though the opening in the butt plug. It quickly passes through it, exits the bowels, penetrates the base of the stomach, exiting the stomach through the esophagus and then out of the boy through the open mouth. It continues on out for several more feet. Tears fill the eyes of the now silenced boy who can now breathe only through his nose. He cant even moan in response to the sudden, terrifying pain. The client now straps the arms of the boy to the top of the impaling rod. The back of the chair falls back releasing the straps. The chef replaces these with metal straps which he runs from the back of the boy around his chest, stomach, and abdomen. The chef presses a floor switch which elevates the chair an additional three feet of the floor while releasing the straps from around the boy's feet. The Boys' feet struggle to touch the floor but they are now several inches off the floor. Quickly the client ties the Boys' calves, legs, and feet to the impaling rod with metal straps. With a press of another switch, the kitchen door swings open and the other assistants quickly enter to help.
The chef and the client with the assistance of the other's now carry the terrified boy to the open air oven. The boy's body is spasming as he tries to weep. Carefully they place the boy face up in the oven, locking the impaling rod in place. They use the guides on the side of the oven to hold the boy securely in position. The oven has burners on both the top and bottom. The boy will not need to be rotated. A face shield is placed over the boy's face to prevent his untimely death. The strap is now removed from the cock and ballsack. A custom designed device molded to the shape of a cock and balls is pushed down over the boy's genitals and locked in place. It fits tightly. This marvelous device will stimulate the boy's cock and balls with electrical shocks and vibration, even as it cooks the boy's genitals in measured doses. It has built in sensors, connected to a computer, which will provide the perfect candying of the cock and balls. It feels strangely cold to the tormented boy who can not see what they are placing on him. The assistants have prepared a delicious glaze. They spread the glaze over the boy's body from his neck down. The glaze will help turn the boy a golden, appetizing brown, sweet to the taste. They will continue to apply more glaze as the boy cooks. Now the program is started. The burners in the oven turn on to a low heat. The candier begins to vibrate, even as it sends electrical impulses to the cock and balls. It is slowly warming up. The boy begins to feel the heat of the oven. His body sweats profusely trying in vain to cool him down. The boy now realizes that this is the beginning of the end. Tears are rolling down his face. The candier begins to stimulate the boy again and again toward orgasm stopping just short of his peak. Sperm mixed with wine and brown sugar are expelled from the balls into the prostrate. The balls sitting heavy in the mixture, try to pull upward, as they are stimulated. The cock begins to slowly cook. The contents of the ballsack begin to warm up. The warming mixture begins to work its way through the balls swimming in a sea of brown sugar mixed in red wine. The candier increases the intensity of the stimulation, even as it begins to cook the cock and balls, each time providing a pre-orgasmic high that is aborted just prior to its peak. The oven increases in intensity, the boy is beginning to cook. Juices are dripping into the oven providing a delicate fragrance. The assistants apply more glaze. The boy can not tell if he is in great pain or great pleasure. Finally the candier stimulates the boy to a massive orgasm, never experienced before. The balls jerk wildly in the hot mixture, shooting into the prostrate, the prostrate explodes sending wave after wave of hot, sweetened cum into the stoppered cock. At this very point, the candier turns on to quick cook, a back flush condition occurs in the closed system sending cum back into the prostrate into the cooking balls from which once again, the same cum is shot back into the prostrate and stoppered cock. Suddenly all activity stops as the cock and balls are suddenly cooked thoroughly by the quick cooking candier. The mixture in the cock escapes into the flesh of the cock sweetening it, even as the sea of flavor in the ballsack candies the balls thoroughly.
A beep sounds. The oven and the candier turn off. The boy is not completely cooked. He is still barely alive going in and out of consciousness. The chef now slits the boy's throat. Hot blood pours out of his slashed vessels. As soon as the boy dies, the chef slits the boy from his ass, around his genitals and up to his belly button. The candied cock and ballsack are removed. The client gratefully accepts this extreme delicacy. During the cooking, the foreskin has broke free of the thread. The client finishes removing the foreskin, places the tip of the cock in his mouth, and with a sucking and chewing motion slowly enjoys the fragrant taste of this delicately seasoned cock. He then opens the ballsack where the balls are still simmering in the mixture. Cutting off the cords, he places one after another into his mouth. The wonderful, rich taste almost overwhelms him, as he slowly chews them. They burst with flavor.
Now the chef slits the boy from his neck to his belly button. All the internal organs are removed. The intestines will be saved for producing boy sausages and dogs. The heart and kidneys will make a fine dinner for the client. The prostrate, now candied, is presented to the client for his immediate pleasure. A stuffing mix is now used to fill up the body cavity which is sewn shut. The oven is turned on fully and the boy continued to cook to a beautiful, golden brown. The client's guest begin to arrive and are delighted by this wonderful meal, which is soon ready and served.
Dinner is now served...